Summary

Ingredients

• 400 g duck breast
• 3 chilli pepper (s), red
• 3 spring onion (s)
• 100 g oyster mushrooms
• 0.5 ½ bunch basil (Thai basil), alternatively normal basil
• 3 cloves garlic
• 3 tablespoon fish sauce
• 1 can coconut milk
• 500 ml stock (poultry stock)
• Oil, for frying
• 2 tablespoon chilli sauce, hot

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Instructions

1. Cut the duck breast into fine strips. Halve the chillies lengthways, core if desired (because of the spiciness), and cut into thin strips. Cut the spring onions into rings (including the green one). Clean the oyster mushrooms (do not wash them !!!) and tear or cut into strips. Cut the Thai basil (alternatively normal basil) into fine strips. Cut the garlic cloves into fine slices.
2. First fry the meat in a little oil in portions. Take out of the pot and keep warm. Mix the garlic and spring onion slices with the chilli strips, heat with 3 tablespoons of fish sauce in the same saucepan in which the meat was seared. Add the oyster mushrooms, 2 - 3 tablespoon hot chilli sauce, coconut milk (shake vigorously before opening), poultry stock and the seared duck meat. Simmer the whole thing over a medium heat for 5 minutes, then add the basil strips (save something for garnish) and cook for another 1 minute.
3. Serve garnished with basil strips.
4. Even though it`s a soup, I like to serve a fragrant rice as a side dish, so that those who don`t want it that spicy can soften the spiciness a little by eating some rice every now and then.